|
Back
to Recipe Categories
|
| |
 |
| |
| |
Nutrition
Facts:
(per serving) |
| |
|
| |
Calories
166
Fat
4.5g
Cholesterol
5mg
Sodium
388mg
Carbohydrate
22g
Fiber
4g
Protein
11g
Soy
Protein 4g
|
|
| |
| |
This recipe is: |
| |
Low
Fat
Low
Cholesterol
Vegetarian
|
|
| |
|
|
| |
|
|
Recipes - Appetizers,
Salads & Soups
|
Athenian
Chick Pea Chowder with Greens
|
| Steve
Petusevsky |
| Serves: 6 |
| |
| I
first tasted a version of this soup when I
was traveling though the small Greek islands
which dot the Aegean Sea. There were no tourists
here. A local woman brought me a bowl of this
soup from her own kitchen because I looked
hungry and the restaurants were all closed.
She drizzled it with extra virgin olive oil
which was an intense emerald green color.
Lucky me. |
| |
| Measures
Translation Table |
| |
| Ingredients: |
1 tablespoon
olive oil
1 medium onion, chopped
½ red bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon oregano
½ teaspoon sage, crumbled
19 oz. can chick peas, drained and rinsed
32 oz. container of vegetable stock
1 scoop GeniSoy®
Ultra-XT™ Natural Protein Powder
dissolved in ¾ cup water
1 cup chopped spinach, kale or chard
juice of 1 lemon
salt and pepper to taste
|
| |
| Instructions: |
|
1.
Heat the oil in a large sauce pot
over medium heat and sauté the onion,
bell pepper, celery, garlic, oregano and
sage for 1 minute. Add the chick peas and
stock. Bring to a boil, lower to a simmer
and cook for 20 minutes.
2. Add the soy protein powder dissolved
in water, chopped greens and simmer gently
for an additional 5 minutes. Season with
lemon juice, salt and pepper.
Chef Steve’s Tip:
serve with warm pita bread and your favorite
red wine. Try a Merlot, Zinfandel or Chianti.
|
|
